Haunted Black Forest Layer Cake
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Martha Stewart Living, October 2005
- Yield Serves 15
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Ingredients
- 2 Chocolate Genoise, 9-inch round cakes
- 3/4 cup Simple Syrup, with kirsch
- Espresso Whipped Cream
- Black Cherry Filling
- Chocolate Ganache
Directions
- To make this cake, you will double the Genoise cake recipe, stirring 1/3 cup unsweetened Dutch-process cocoa powder into the flour and salt. Bake in two 9-inch round cake pans that are buttered, lined with parchment paper, and dusted with cocoa powder. To make simple syrup with kirsch, stir in 1/3 cup kirsch to simple syrup recipe.
- Slice each cake in half horizontally. Place 1 cake layer on a cake stand. Brush top with 1/4 cup simple syrup. Spread with 2 cups whipped cream, leaving a 1/2-inch border. Remove cherries from filling syrup with a slotted spoon, and transfer to a medium bowl. Scatter 1 1/4 cups cherries evenly over whipped cream. Drizzle with 2 tablespoons filling syrup. Repeat 2 times. Place final cake layer, cut side down, on top, and spread with ganache. Serve immediately.
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This recipe is good, although I think the recipe for the genoise cake could have been edited to include the cocoa, as I missed the addition on the other page, and ended up with plain cake.